Side Items

Baked Risotto with Asparagus, Spinach, and Parmesan is for Side Dish.

Baked Risotto with Asparagus, Spinach, and Parmesan takes 20 minutes to prepare.

Baked Risotto with Asparagus, Spinach, and Parmesan takes 30 minutes to cook.

Baked Risotto with Asparagus, Spinach, and Parmesan makes 6 servings.

The ingredients for Baked Risotto with Asparagus, Spinach, and Parmesan are:

*Extra Light Olive Oil, 1 tbsp (remove)
Onions, raw, finely chopped, 1 cup, chopped (remove)
*Arborio Rice (Risotto Rice), Dry, Uncooked, 1 cup (remove)
*Spinach Leaves - 4 cups loose, 2 serving (remove)
*Fat Free Chicken Broth, 1 cup, 2 serving (remove)
*Morton Salt - Lite Salt, .25 tsp (remove)
*Nutmeg, Ground, Pinch, .25 serving (remove)
*Asparagus, chopped diagonally 1.5 cup (remove)
Parmesan Cheese, grated, .5 cup (remove)

Here is how you make Baked Risotto with Asparagus, Spinach, and Parmesan:

1. Preheat oven to 400. Lightly spray a large baking dish (or 9x13 pan) with non-stick cooking spray.2. Heat Olive Oil in a large skillet. Add onion, cook and stir for 4 minutes until tender. Add rice, stir to coat with oil.3. Stir in spinach, a handful at a time, adding more as it wilts. Add broth, salt and nutmeg. Reduce heat and simmer 7 minutes. Add 1/4 cup of cheese.4.Transfer to prepared dish. Cover tightly and bake 15 minutes. 5. Remove from oven, stir in asparagus; sprinkle with remaining 1/4 cup cheese. Cover and bake for 15 more minutes or until liquid is absorbed. Serving Size:?1/6 of dishNumber of Servings: 6Recipe submitted by SparkPeople user FLABBYTAMNOMORE.

The nutritional information for Baked Risotto with Asparagus, Spinach, and Parmesan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.1

• Total Fat: 4.9 g
• Cholesterol: 6.6 mg
• Sodium: 439.1 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 2.5 g
• Protein: 8.1 g

The dietary needs meet for Baked Risotto with Asparagus, Spinach, and Parmesan is Vegetarian